240 g all-purpose flour
150 ml water
½ teaspoon salt
1 teaspoon baking powder
¼ cup Filippo Berio California Extra Virgin Olive Oil, plus more for greasing
Scallion Mixture: 2 cups of chopped scallions, 4 tablespoons all-purpose flour, 1 teaspoon 5-spice powder, 1 teaspoon sugar, 1 teaspoon salt
Combine flour, salt, and baking powder in a large mixing bowl. Add the water and mix until you get a shaggy dough. Then, knead into a cohesive ball. Cover and let it sit for 10 minutes. Uncover, and knead again until a smooth top forms. Divide into 4 pieces and roll each into a ball.
Grease an 8” cake pan with 1 tablespoon of oil, coat the pieces generously with the oil, and cover and rest for 40 minutes or overnight in the fridge.
Prepare the roux. Place flour, 5-spice powder, sugar, and salt in a bowl. Heat ¼ cup of oil in a small skillet until 350F, then carefully pour it into the bowl above and stir to combine.
To make the pocket, roll out one dough piece into a large rectangle (about 12″X7″).
Spread a spoonful of roux to cover the whole rectangle and top with a layer of scallions. Gently press to adhere. Lift the bottom dough and fold over the scallion to cover ½ of the dough. Then, fold the top flap down and press to remove air bubbles. Top with more scallions if preferred. Then, lift the shorter side to the middle and bring the next side over to create a pocket. Pinch to seal all the openings. Let it rest for 10 minutes. Repeat with the remaining dough until you get 4 pockets.
Heat a large non-stick skillet over medium heat. Add enough oil to cover the bottom of the pan. Gently press the rested dough to remove the additional bubbles, then place it into the hot skillet. Add as many as the pan comfortably fits. Turn heat to low and pan-fry until golden brown, about 3-4 minutes, flip and repeat the same step. The cooking time varies depending on how thick the pocket is. To check if the pockets are ready, the dough should look matte once fully cooked through. To speed up the cooking time, cover the pan with a lid while pan-frying but this step will make the scallions look more dull though it won’t affect the taste. Serve these pockets warm.
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